Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

Meat Science ◽  
2004 ◽  
Vol 66 (4) ◽  
pp. 771-775 ◽  
Author(s):  
S.J. Hur ◽  
B.W. Ye ◽  
J.L. Lee ◽  
Y.L. Ha ◽  
G.B. Park ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Conjugated Linoleic Acid ◽  
Cold Storage ◽  
Beef Patties

The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties

Meat Science ◽  
2009 ◽  
Vol 81 (4) ◽  
pp. 647-652 ◽  
Author(s):  
S.H. Chae ◽  
J.T. Keeton ◽  
R.K. Miller ◽  
D. Johnson ◽  
J. Maxim ◽  
...  
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Beef Patties

scholarly journals Shelf life of ground beef enriched with omega‐3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation

2015 ◽  
Vol 4 (1) ◽  
pp. 67-79 ◽  
Author(s):  
Inmaculada Gómez ◽  
María J. Beriain ◽  
Jose A. Mendizabal ◽  
Carolina Realini ◽  
Antonio Purroy
Keyword(s):  
Linoleic Acid ◽  
Lipid Oxidation ◽  
Shelf Life ◽  
Conjugated Linoleic Acid ◽  
Ground Beef ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
Omega 3

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

Meat Science ◽  
2013 ◽  
Vol 95 (3) ◽  
pp. 641-646 ◽  
Author(s):  
Hyun-Wook Kim ◽  
Yun-Sang Choi ◽  
Ji-Hun Choi ◽  
Hack-Youn Kim ◽  
Ko-Eun Hwang ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Cold Storage ◽  
Color Stability ◽  
Soy Sauce ◽  
Beef Patties ◽  
Antioxidant Effects
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